Description
Deliciously crispy Parmesan zucchini muffins that are light, fluffy, and packed with flavor. Perfect as a snack, side dish, or appetizer!
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 large eggs
- 1/4 cup milk
- 1/4 cup olive oil
- 1 tablespoon fresh parsley, chopped (optional)
- Cooking spray or additional olive oil for greasing the muffin tin
Instructions
- Preheat your oven to 375°F (190°C).
- Grate the zucchinis and sprinkle with salt. Let sit for 10 minutes to draw out moisture.
- Squeeze out excess liquid from the zucchini using a clean kitchen towel or cheesecloth.
- In a large bowl, combine flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and Parmesan cheese. Whisk until well combined.
- In a separate bowl, beat the eggs, then add milk and olive oil. Whisk until combined. Add parsley if using.
- Stir the squeezed zucchini into the wet mixture until evenly coated.
- Pour the wet mixture into the dry ingredients and gently fold together, being careful not to overmix.
- Fold in the shredded mozzarella cheese.
- Grease a muffin tin with cooking spray or olive oil. Fill each muffin cup about 3/4 full with batter.
- Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For added flavor, serve with sour cream or extra Parmesan on top.
- These muffins can be enjoyed warm or at room temperature.
- Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes